Taiwanese Scallion Pancakes (Cong You Bing) - Dairy & Nut-Free

Ingredients

• 2 cups All-purpose flour
• 1 cup Hot water
• 0.5 cup Cold water
• 0.5 tsp Salt
• 1 cup Scallions, thinly sliced
• 0.5 cup Vegetable oil
• 1 tbsp Sesame oil

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 0.5 tsp of salt. Gradually add the 1 cup of hot water while mixing with chopsticks or a fork until a shaggy dough forms.
2. 2Add the 0.5 cup of cold water to the bowl. Knead the dough directly in the bowl or on a clean surface until it becomes smooth and elastic, which should take about 5-8 minutes. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period helps relax the gluten, making the dough easier to work with.
3. 3Divide the rested dough into 4 equal portions. On a lightly floured surface (use a small amount of the 2 cups of all-purpose flour from the ingredient list if needed), roll out each portion into a thin oval or circle, about 1/8-inch thick.
4. 4Brush the surface of each rolled-out dough piece evenly with about 1 tablespoon of the 0.5 cup of vegetable oil. Sprinkle the thinly sliced 1 cup of scallions over the oiled surface.
5. 5Starting from one of the shorter ends, tightly roll up each dough piece into a long, thin log. Once rolled, gently coil each log into a flat spiral shape, tucking the end underneath to secure it.
6. 6Using your hand or a rolling pin, gently flatten each coiled dough shape into a pancake about 6-8 inches in diameter and about 1/4-inch thick. Be careful not to tear the dough.
7. 7Heat a 10-inch skillet or griddle over medium heat, approximately 350°F (175°C). Add about 1 tablespoon of the 0.5 cup of vegetable oil to the skillet.
8. 8Carefully place one pancake into the heated skillet. Cook for 3-4 minutes per side, or until the pancake is golden brown and crispy on both sides. You may need to add a little more vegetable oil (up to 1 tablespoon per pancake) to the skillet between cooking each pancake. Repeat with the remaining 3 pancakes.
9. 9Once cooked, transfer the scallion pancakes to a plate. Drizzle each pancake with about 1 teaspoon of the 1 tbsp of sesame oil. Cut into wedges and serve immediately while hot.

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